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Deliciously decadent Nutella & white chocolate truffles

These were supposed to be something that I could make with the girls but a combination of not wanting someone’s plaster cast to be totally chocolate-y and because I wanted the chance to be a bit, well, fussy about how they turned out, I ended up only getting help with the stirring / measuring bits of this. 

They are great fun to make together if you aren’t worried about someone wearing the mix for the next few weeks and because there are various steps for cooling down if things get too much you can bring the cooking session to a close until everyone has stopped running around the table like something out of the Benny Hill Show (or is that just us???)

They are also the perfect January gift – small, decadent and absolutely not part of a diet or austerity January

 

Deliciously decadent Nutella & white chocolate truffles

Make enough for 3 bags of 8-10 truffles plus a few extras for the cooks to sample

 

For the insides

120g extra thick cream

1 tbsp butter

400g dark cooking chocolate

200g Nutella

 

For the outsides

400g white cooking chocolate

1 tbsp oil (I used sunflower because it has less taste but I’ve done this with olive oil before and not noticed it being too olive-y)

Optional – chocolate sprinkles

 

In the microwave gently melt the inside ingredients together, stirring regularly and being careful not to let the mixture boil.  When it’s all melted put to one side to cool – once cool cover and pop in the fridge to chill.  Ideally it needs to be left for a couple of hours – if you get distracted it will have got a bit too cold to be malleable so just bring it out and warm it up a bit before you try and work with it

Using a teaspoon (and probably your hands, those disposable latex gloves are perfect for this, but be warned the more you touch the stickier it gets – dust a bit of cocoa powder on them and the spoon before you start to try and stop everything sticking)  form small balls with the dark mixture and place on a tray lined with greaseproof paper.  Once you have a full tray pop it in the freezer to quickly chill down for 10 minutes (or into the fridge for an hour depending on how much time you have)

In the meantime (or when you’re ready to go again) heat the white chocolate and oil (the oil makes it easier to work with) in a bowl in the microwave, stirring regularly so it doesn’t catch.  Once the white chocolate mix is melted dip in the truffles, roll in the sprinkles if you fancy adding them, and then pop on some greaseproof paper to set.  If you are feeling fancy you can drizzle over any leftover white chocolate to make them look all smart before you let the monsters have the bowls to lick

Allow to set overnight or in the fridge for an hour before enjoying and keep out of reach of the chocolate monster in an airtight container somewhere cooler if you want to keep them to give a few days later – they keep in the fridge for a couple of weeks if you can hide them behind something that nobody else fancies eating…

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